Honey Roasted Garlic Potatoes | The PERFECT Side Dish for the Holidays
These Honey Roasted Garlic Potatoes are when simplicity meets extraordinary. We´re talking sweet & savory goodness, the simplest ingredients and all done in just 40 minutes. Serve them as a tapas appetizer or even as a side dish. Either way, the flavors promise to knock it out of the ballpark.
To make this dish I used Yukon gold potatoes. You can use any type of potatoes you like, though waxier potatoes will give you a creamier interior. Other potatoes I would recommend are golden delight, new potatoes or even red potatoes.
I used medium-sized potatoes. So I got 12 wedges from each potato. If you use larger potatoes, try to get 16 wedges out of each potato. Either way, make sure to cut all the wedges similar in size, that way they all evenly cook.
TIPS & TRICKS to Make this Recipe: It took me exactly 30 minutes to perfectly roast the potatoes. However, every oven heats differently. So it might take you 5 minutes less or even 10 more. I also left the skins on the cloves of garlic. As it protects the garlic while roasting, so it doesn´t get a bitter flavor, and it also gives them an amazing buttery texture.
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Watch the Video Below on How to Make Honey Roasted Garlic Potatoes
Honey Roasted Garlic Potatoes
- 2 lbs potatoes 900 grams
- 1 head garlic
- 2 tbsp extra virgin olive oil 30 ml
- 2 tbsp honey 42 grams
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1 tsp dried rosemary 1.20 grams
- pinch sea salt
- dash black pepper
- handful chopped fresh parsley
Preheat the oven, bake only option (just the bottom heat), 425 F / 220 C
Cut the potatoes (washed & patted dry) into evenly sized wedges, then add into a large bowl
Separate the cloves from a head of garlic, cut a slit on each one (leaving the skins on) and add over the potatoes
Drizzle the olive oil over the potatoes and garlic, then add in the honey, paprika, dried rosemary and season generously with sea salt & black pepper, gently toss together until well mixed
Trasfer the potatoes into a baking tray lined with parchment paper, making sure to add any leftover goodness in the bowl over the potatoes, then place them all in a single layer skin side down, meaning the fattest part of the potato at the bottom
Add into the preheated oven, roast for 25 to 35 minutes or until a toothpick can easily be inserted, then remove from the oven
Gently mix the potatoes in the baking tray, so they can absorb any of the leftover toppings on the parchment paper, then transfer the potatoes and garlic into a serving dish and sprinkle with chopped parsley, enjoy!
Get the Spanish Olive Oil I used to make this Recipe
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